American Univesity of Beirut

AREC Creamery: Converting Milk into Cheese is Our Job

The creamery is back after a 7-year cessation of production! 

The driving forces behind resumption of production were the vision of Dean Mohtar and a generous gift from TIKA (Turkish Cooperation and Coordination Agency), which funded and the rehabilitated the creamery and will train farmers on the best production practices of dairy products. 

Researchers, students, and farmers will use the creamery for research and hands-on production of dairy products. The first Labneh, Laban, and four local varieties of cheese (Baladi, Ikkawi, Halloum and Karichi) were produced last week from fresh cow milk produced at AREC. 

The AUB community will have the opportunity to taste AREC's dairy produce soon.​


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